Vegetable Biriyani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

Ingredients

  • 2 cups-basmati rice
  • 1/2 lb - mixed vegetables (frozen)
  • 1-big onion (sliced lengthwise)
  • 2- tomatoes (finely chopped)
  • 1/2 tsp- turmeric powder
  • 1 1/2- red chilli powder
  • salt
  • 3 tbsps-coconut grated (optional)
  • 4 tbsps- oil
  • For grinding:
  • 2 flakes-garlic
  • 1 inch- ginger
  • 5 pieces-cinnamon
  • 4-cloves
  • 2-cardamom

How to Make Vegetable Biriyani

  • Wash rice and soak in 3.5 cups of water for 15 mins in the electric rice cooker.
  • Wash the frozen pack of vegetables in warm water and add it to the uncooked rice.
  • Heat oil in pan, simmer and add the ground paste first.
  • Stir fry for 5 seconds, add the sliced onions and the required amount of salt.
  • Once the onions start changing colour to a golden brown, add tomatoes, turmeric powder and red chilli powder.
  • Grind coconut into a fine paste with just enough water and add this also to the rice.
  • Mix everything with a ladle and just taste the masala water on top of the uncooked rice. It should taste extra hot and salty. Cook everything till done.
  • Garnish with coriander leaves.

EXPLORE CATEGORIES